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Saturday, January 21, 2012

Marmalade Hazelnut Coffee Cake

This is now my go-to coffee cake recipe; it's the "East Coast Coffee Cake" in Vegan Brunch by Isa Chandra Moskowitz. I've made it a few times now, and only altered it slightly to make it just a bit healthier.

I've used strawberry jam and raspberry jam in the past, but today I tried marmalade. I generally like marmalade, but this one (that Bonne Maman in the picture there) is SOUR. Very tart. Difficult to eat. I decided that I needed to find something to cook with it, since eating it straight up on toast was out of the question. I also discovered some hazelnuts, so I put it all together.

Marmalade Hazelnut Coffee Cake:

3/4 c. flour
4-6 Tbsp. oil
1/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/3 c. ground hazelnuts

3/4 c. soy milk+ 1 tsp. apple cider vinegar
1/3 c. sugar
1/2 c. applesauce
1 Tbsp. oil
1/2 tsp. vanilla
1/2 tsp. almond extract
1 1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. ground hazelnuts

First, prepare the hazelnuts. Toast them in an oven (or toaster oven) for 10 minutes at 350*. Then, after they cool, rub them in a paper towel to remove as much of the skins as you can. Pulse in a coffee/spice grinder until they are mostly ground up. In a measuring cup, mix together the soy milk and the vinegar, and set aside until the cake step.

Topping first! In a bowl, mix together the topping ingredients with your fingers. Add the oil by the tablespoon, until you have lots of crumbs.

Now cake! Mix together the cake ingredients in a large bowl; dry first, then wet. Add the hazelnuts last. Pour into a square pan.

Finally, jam! Since this jam was so tart, I mixed in about 2 Tbsp. brown sugar with my 3-4 Tbsp. of jam. Then I glopped it on top, mixed it around, and called it good.
Add the topping and press it down. Bake in a 375* oven for 30-40 minutes, until a toothpick inserted in the center comes out clean.

Lovely crumby goodness!
Serve with your choice of coffee or tea. 16 servings= approx. 150 calories/serving

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